Mushroom & Lentil Ragù

Ingredients

• 300g chestnut mushrooms, finely chopped
• 20g dried porcini mushrooms
• 200g green lentils, cooked
• 1 onion, diced
• 2 carrots, diced
• 3 garlic cloves, minced
• 150ml red wine
• 400g tin chopped tomatoes
• 2 tbsp tomato purée
• 1 tsp dried thyme
• 1 tbsp olive oil
• Fresh parsley

Method

1. 1

   Soak porcini in 200ml boiling water 15 min. Drain, reserve liquid.

2. 2

   Soften onion, carrots, and garlic 5 min.

3. 3

   Add chestnut mushrooms, cook 8 min until golden.

4. 4

   Add wine, reduce 2 min. Add tomatoes, purée, porcini, soaking liquid, and thyme.

5. 5

   Simmer 20 min. Stir in lentils.

6. 6

   Season and serve with parsley.